Sweet & sour chicken recipe. - Narcissism is Necessary

Sweet & sour chicken recipe.

I very rarely deep fry my food. Not because we don’t like fried food but cause I hate dealing with the leftover surplus of oil. I guess I could pour the surplus into an oil pot but you know what, I haven’t gotten around to buy one that looks nice and fits into the interior of the kitchen. Yes, this is one of my shortcomings as a human being.

We’re definitely going to get a electronic deep fryer but before that, we’d need to get a washing/dryer machine, a stand mixer, a new 4-6 slice toaster, a new kettle, a new rice cooker that’s not white in colour…all in that order :P

# – Sweet & sour chicken recipe.

Anyway, I made an exception for this sweet & sour chicken because (1) it’s time to redeem myself for sweet & sour chicken disaster circa 2006 and (2) it’s DELICIOUS!

For the marinade:

  • 2 pieces of chicken breasts, cut into desirable bite size
  • 1 tablespoon of bicarbonate soda
  • 4 tablespoons of corn flour
  • 1 tablespoon of oyster sauce
  • 2 tablespoon of chinese rice wine (optional)
  • A pinch of salt and pepper

For the sweet & sour sauce:

  • 300 ml of water
  • 2 tablespoons of tamarind paste
  • 3 tablespoons of tomato puree or tomato ketchup
  • 1 tablespoon of sugar
  • A pinch of salt

For the mix of vegetables:

  • 2 medium onions, quartered
  • 150 grams of pineapple, cut into cubes
  • 1 large cucumber, peeled, seeded and cut into cubes
  • 1 large red chilli, seeded and cut into large rectangles (you can use capsicum)
  • A sliver of ginger

# – First, marinate the chicken in the marinade ingredients for about 30 minutes.

# – Then, prepare the sweet & sour sauce by stirring the sauce ingredients together till combined. Set aside.

# – Heat up enough oil to cover the chickens in a wok and throw the chicken in one by one. Don’t crowd the wok and work in batches.

# – Remove when golden brown and place on a paper towel to drain.

# – After all the frying, pour away the oil to leave just about 2 tablespoons in the wok. Throw in the mix of vegetables.

# – Followed by the sweet & sour sauce prepared earlier. Allow it to simmer gently.

# – Taste and season with salt if needed.

# – When sauce has achieved the desired consistency, throw in the deep fried chicken nuggets. Stir to coat chicken with the sauce. Remove from heat to serve.

# – Sweet & sour chicken, DONE!

# – Serve with piping hot rice. Yums :)

The chicken was tender on the inside and crispy on the outside. The sauce had just the right balance of flavours while the vegetables were nice & crunchy. Absolutely divine with rice.

I believe you can substitute chicken with other meats like pork or fish as well. Have fun cooking!

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6 Responses to Sweet & sour chicken recipe.

  1. Anonymousmich August 18, 2011 at 6:22 pm #

    I substitute it with pork! I deep fried it with a coat of tempura flour yumz!!!!

    • Kimberlycun August 19, 2011 at 1:04 am #

      Yummy! I can imagine how tasty it must be with tempura flour!

  2. Isaac Tan August 18, 2011 at 9:41 pm #

    I’ve always loved sweet and sour, be it chicken, pork or fish fillets. They’re always oh so yummy, and your dish here just made my craving stronger Kimberly!

  3. ShaolinTiger August 24, 2011 at 4:58 pm #

    Really delicious, especially with piping hot white rice!

    • Kimberlycun August 24, 2011 at 5:10 pm #

      agree! my chinese cooking not so bad now right!

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